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Spinach & Cheese Egg Muffins

These Spinach & Cheese Egg Muffins are a protein-rich, low-carb breakfast that's perfect for busy mornings. Made with fresh spinach, eggs, cheese, and colorful vegetables, they're fluffy, delicious, and easy to prepare ahead of time. Store individual servings in your 4-compartment food-grade silicone container to keep breakfast fresh and ready all week.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12 Egg Muffins
Course: Breakfast
Cuisine: Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup fresh spinach, finely chopped
  • ½ cup diced bell peppers
  • ¼ cup finely chopped onion
  • ½ cup grated cheddar or mozzarella cheese
  • ¼ cup milk
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon oregano (optional)
  • Cooking spray or olive oil

Equipment

  • 4-Compartment Food Grade Silicone Storage Container with Lid
  • Muffin Tray
  • Mixing Bowl
  • Whisk
  • Measuring Cup
  • Oven

Method
 

  1. Preheat oven to 180°C (350°F).
  2. Grease a 12-cup muffin tray.
  3. In a large bowl, whisk together eggs and milk.
  4. Add spinach, bell peppers, onion, cheese, salt, pepper, and oregano.
  5. Mix until well combined.
  6. Pour the mixture evenly into the muffin cups, filling each about ¾ full.
  7. Bake for 18–20 minutes or until the muffins are fully set and lightly golden.
  8. Let them cool for 5 minutes before removing.
  9. Place 2–3 egg muffins into each compartment of your silicone storage container.
  10. Refrigerate or freeze for easy grab-and-go breakfasts.

Notes

  • Add mushrooms, corn, broccoli, or tomatoes for extra flavor.
  • Use feta or parmesan cheese for a different taste.
  • These muffins are perfect for kids' lunch boxes too.